Unstuffed Pepper and Beef Soup

Unstuffed Pepper and Beef Soup
Total Time

30 min.

Serving & Size

8 oz / 250 mL

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Serve up all the popular flavour of stuffed peppers in this soup made with Artisan by Stockpot® Beef Stock, beef, peppers and rice.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Lean Ground Beef 500 g 1 lb
Green, Red or Yellow Peppers, julienned 375 mL 1 1/2 cups
Celery, sliced 1 stalk 1 stalk
Onion, finely chopped 1/2 na 1/2 na
Artisan by Stockpot® Beef Stock
109 mL
3 1/2 oz
Water 1 L 4 cups
Canned Diced Tomatoes, drained 250 mL 1 cup
Long-grain White Rice, uncooked 65 mL 1/4 cup
Tomato Paste 30 mL 2 tbsp
Worcestershire Sauce 5 mL 1 tsp
Garlic, finely chopped 1 clove 1 clove
Dried Thyme Leaves, crushed 3 mL 1/2 tsp
Black Pepper, ground 3 mL 1/2 tsp
1. Cook beef in lightly-oiled, 3 qt heavy-bottomed saucepot over medium-high heat until browned, stirring often. Remove beef, pour off fat and set beef aside. Reduce heat to medium.
2. Add peppers, celery and onion and cook for 5 minutes. Return beef to saucepot. 3. Stir in remaining ingredients. Heat to a boil. Reduce heat to low. 4. Simmer, stirring occasionally, for 20 minutes.

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